Grilled Spatchcock Turkey

Instructions

1. 01

   Place turkey directly on the grill grates breast side up and cook for 2 to 2.5 hours or until internal temperature of turkey reaches 165°F. Flip turkey for the last 30 minutes for crispier skin. Spritz with apple cider vinegar or apple juice every 15 minutes.

2.  

   Ingredients

   • Spray bottle
   • 1 cup Apple Cider Vinegar or Apple Juice

3. 01

   Spatchcock thawed turkey by cutting along the right of the backbone, from the tail to the neck. Cut along the left side and remove the backbone completely. Break the breastbone by pressing down on the wings, flattening the bird. Cut the wings off the turkey and grill separately.

4.  

   Ingredients

   • Sharp Knife
   • 1 Turkey (12-16 lbs.)

5. 02

   Using paper towel, grab skin towards the neck and gently pull back.

6. 03

   Make your brine by adding 1 cup of Lanes BBQ Signature Brine mix to 1 gallon of water and place your turkey into your brine, let rest overnight in a cooler or refrigerator.

7.  

   Ingredients

   • Brine Mix (Preferred: Lanes BBQ Signature Brine)

8. 04

   Remove the turkey from your brine, pat dry with a paper towel, and cover all sides with Lanes BBQ SPG rub, or salt, pepper, and garlic.

9.  

   Ingredients

   • Salt, Pepper, Garlic (Preferred: Lanes BBQ SPG Rub)

10. 05

    Set your Masterbuilt Gravity Series to 350°F. Add an apple wood chunk in the ash bin or hopper for additional smoke flavor.

11.  

    Ingredients

    • Apple wood chunk (optional)

12. 08

    Remove turkey once the internal temperature hits 165°F.

13. 09

    Enjoy!